Aubergine parmigiana, good food.

( 4 out of 5 )
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  • 6Servings
  • 45 mPrep Time
  • 25 mCook Time
  • 1:10 hReady In
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One of the most famous italian recipes, a great way to serve aubergines and easy to make. So delicious.

Ingredients

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Step by Step method

  • In a pan brown an onion with some olive oil then add the tomatoes passata and leave it, cook at low fire for 10/15 minutes. Add salt and pepper as much as requested. Add fresh basil.

  • Put the aubergines previously peeled and sliced, under salt for an hour to take off some of the water. Dry them with a clean cloth then put some flour and dive them in the mixed eggs.

  • Heat the peanuts oil, when very hot, put a few of the aubergines in the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

  • When the aubergines are ready and fried, take a baking tray and spread some butter all over, sifted flour, and some of the tomato sauce at the bottom of the tray.

  • Start laying few of the aubergines, then spoon over some sauce, sprinkle with parmesan mozzarella and basil leaves, continue this way in order to make 3/4 layers.

  • Add mozzarella and parmesan at the top, bake for 20-25 minutes at 180 degrees until the topping is golden.

Tips & variations

  • My grand mother used to put slices of lean meat, a breaded fried cutlet in between each layers of aubergines. For a non vegetarian option is delicious.

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